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Thai Pumpkin Red Curry – Instant Pot / Pressure Cooker
PIPING POT CURRY16Ingredients
50Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. oil
- 3/4 cup onions (sliced)
- 1/2 Tbsp. ginger (minced)
- 1/2 Tbsp. garlic (minced)
- 2 Tbsp. red curry paste (I used Thai Kitchen)
- 2 cups pumpkin (or Butternut Squash peeled and cubed)
- 1 can coconut milk (14 oz, full-fat, divided)
- 1/2 tsp. salt (adjust to taste)
- 1 tsp. sugar
- 1/2 Tbsp. soy sauce (use gluten-free if desired)
- 1/2 Tbsp. rice vinegar
- 1 cup red bell pepper (sliced)
- 1 cup broccoli
- 1 Tbsp. lemon juice
- 1/4 cup cashews (optional)
- 1/4 cup cilantro (or Basil to garnish, optional)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat310 |
% DAILY VALUE |
Total Fat34g52% |
Saturated Fat22g110% |
Trans Fat |
Cholesterol |
Sodium440mg18% |
Potassium990mg28% |
Protein7g |
Calories from Fat310 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber6g24% |
Sugars9g |
Vitamin A210% |
Vitamin C140% |
Calcium8% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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